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Fresh Fennel and Brussels Sprouts Tabbouleh
Classic tabbouleh tosses summery tomatoes, cucumbers and herbs with nutty, nubby bulgur. For this riff on the perennial favorite, we switched to cool-weather Brussels sprouts and fennel and make a sweet-tart dressing by combining dark, syrupy pomegranate molasses with olive oil and a touch of cinnamon. We also use coarse bulgur—and a good amount of it—to make the salad more grain-centric. A food processor fitted with the thin (2-millimeter) slicing disk makes quick work of the vegetable prep, but, if you prefer, the vegetables also can be sliced by hand. This tabbouleh is delicious either at room temperature or slightly chilled.
4 to 6
Servings
Tip
Don’t forget to rinse the hydrated bulgur before adding it to the vegetables. Rinsing stops the cooking process and cools down the bulgur so its heat doesn’t cause the vegetables to wilt and lose their texture. If your fennel bulb has feathery fronds attached, don’t discard them. Chop the fronds and sprinkle them on as a garnish along with the almonds.
40 minutes
25 minutes active
Ingredients
-
6
tablespoons extra-virgin olive oil
-
¼
Directions
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01In a large bowl, whisk together the oil, pomegranate molasses, cinnamon, ½ teaspoon each salt and pepper and 1 tablespoon water; set aside.Using a food processor fitted with the thin (2-millimeter) slicing disk, slice the Brussels sprouts, fennel and onion, cutting the vegetables if needed to fit into the feed tube.Add the sliced vegetables to the dressing and toss, then let stand at room temperature while you soak the bulgur.
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November 23, 2022
YES
You can first make the dressing in the food processer ( steel knife) switch to 2mm disc and drop the veggies in. After soaking your bulgar drain it and then let it dry a bit on a kitchen towel
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